Cookie Round up!!!

I just want to say a huge THANK YOU for everyone who participated in this! I had a wonderful time and I hope you all did to! Sorry for the delay in the write up, but here is what I heard back from you all!

Here are the stats:We had 24 people exchanging on the North American continent... and 2 people exchanging over in the UK! Woo wooo! Now in no particular order here is what everyone sent! (links to peeps with blogs and to posts about what they sent)

First off Amanda and Ann! Ann sent oatmeal choc chip and oatmeal raisin cookies. Amanda in her own words sent "steph, here are a few pics of the cookies I sent to ann. they are called pee wee cookies, and the recipe is from a book my sisters and I read when we were kids. we've been making the cookies ever since! they are basically choc chip with oatmeal, pecans, and corn flakes, though the unbaked ones in the photo have some bacon mixed in as a little experiment I tried this morning... ann, I hope yours arrived safe and sound. thanks again to you both!"

How amazing do they sound... and the pictures... beautiful!

Next we have CaSaundra and Valerie. Cassie sent over some oatmeal scotchies (delicious, chewy oatmeal butterscotch cookies). Val "sent her coconut almond bars and some cherry winks (essentially a sugar cookie base with dates, pecans and cherries, rolled in corn flakes before baking. She emailed and said they were tasty."

Next we have Wendy and Sarah, both with little girls who helped bake up a storm!! Wendy sent chocolate chip espresso cookies, and some canadian momentos. Wendy's daught Carly is the chef here, too cute.

Tam sent chocolate/raisin and coconut golden syrup cookies that were gluten and dairy free!Phew that was a long post! Hope you enjoyed all of the cookies and make some for yourselves :) Thanks again everyone!!!

Preheat oven to 375 F.Pour cake into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioner's sugar. Roll them around until they're lightly covered. Once covered, put them on an ungreased cookie sheet.Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides will be chewy.

Hey everyone, I'm Lisa K. and my cookies weren't described at all... so here you go!

The ones on the left in the mini baking wrappers are French Christmas Cookies (http://www.tasteofhome.com/Recipes/French-Christmas-Cookies) made with chocolate covered sunflower seeds instead of plain-'ol choco chips.

The ones on the right are freakin' delicious Chewy Chocolate Gingerbread Cookies(http://www.recipegirl.com/2008/07/31/chewy-chocolate-gingerbread-cookies/).

OH, that was fun to see what everyone did. Next time, I'll be more adventurous. I was thankful the cookies arrived in good standing over the border. I think Sarah and I will do a cookie exchange every year and our girls can be baking pals.Thanks Steph for organizing all this!

Preheat oven to 375 F.Pour cake into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioner's sugar. Roll them around until they're lightly covered. Once covered, put them on an ungreased cookie sheet.Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides will be chewy.

Disclaimer

So this is the spot where I tell you that you are a big boy or girl and make food choices for yourself. I'm not a dietitian... nor do I play one on TV! I do this for fun and for the sake of sharing and meeting new people. If you don't agree with what I cook or the ingredients I use that is 100% ok, please just don't harass me with insults about why I choose to eat the way I do :) thank you!

Questions? Comments? Arguments?

I'm always happy to answer any questions you have! I may not know the answer... but I'll give it a good go! You can email me at stephchows (at) gmail (dot) com